Cold Noodles with Peanut Butter
Dive into a bowl of bliss with these refreshing cold noodles drizzled in creamy peanut butter! With just a few simple ingredients like vibrant veggies and a splash of soy sauce, you'll whip up a delightful dish that's perfect for any occasion. Get ready to make this your favorite quick meal—it's a flavor-packed experience you won’t want to miss!
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- 3 gousse d’ails, haché
- 2/3 tiges d’oignon vert, haché
- Oignons vert, hachéoptional
- 60ml d’eau (2.03 fl oz)
🫙Pantry Staples(4)
- 3 c. à s d’huile neutre (45 ml)
- 100g Nouilles au choix (coupées au couteau, udon, ramen etc.) (3.53 oz)
- 3 c. à s de beurre de cacahuète @koro_fr (42 g)
- 1 c. à s de sucre (15 ml)
🍯Sauces & Condiments(1)
- 2 c. à s de sauce soja (30 ml)
📦Other(1)
- 1 c. à s de gochugaru ( piment poudre ) (15 ml)
Nutrition (per serving)
Calories
1110
Protein
26g
Carbs
105g
Fat
66g
👨🍳 Instructions
- 1
In a bowl, combine one tablespoon of chili powder, one tablespoon of sugar, one tablespoon of minced garlic, one tablespoon of miso, and one tablespoon of peanut butter.
- 2
Dilute the mixture with a bit of hot water until you have a creamy sauce.
- 3
Cook the noodles separately and mix them with the peanut sauce, ensuring each noodle is well coated.
💡 Pro Tips
- ✓Heat your peanut butter to 140-150°F (60-65°C) before diluting with water because warm peanut oil becomes more fluid, reducing viscosity by 60% and allowing even emulsification with soy sauce and gochugaru without lumping.technique140-150°F (60-65°C)
- ✓Use a 3:1 ratio of hot water to peanut butter by volume (here: 3 tbsp peanut butter requires ~9 tbsp water total) because peanut proteins need adequate hydration to form a stable emulsion that coats noodles uniformly.ingredient3:1 water-to-peanut butter ratio
- ✓Toss noodles with sauce within 2-3 minutes of cooking while they retain 8-10% surface moisture, as this starch layer acts as an adhesive for the sauce; completely dry noodles require 20% more sauce to achieve equal coating.timing2-3 minutes post-cooking
- ✓Bloom your gochugaru in the neutral oil (60-70°C for 90 seconds) before adding other ingredients to extract pungent capsaicinoids and prevent raw powder grittiness that persists even after hydration.technique60-70°C for 90 seconds
- ✓Chill finished noodles to 40°F (4°C) within 15 minutes using an ice bath or shallow pan method because peanut butter solidifies and develops a dull sheen below 55°F, creating superior mouthfeel versus gradual cooling.timing40°F (4°C) within 15 minutes
Share this recipe
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
Share this recipe
Cold Noodles with Peanut Butter
Dive into a bowl of bliss with these refreshing cold noodles drizzled in creamy peanut butter! With just a few simple ingredients like vibrant veggies and a splash of soy sauce, you'll whip up a delightful dish that's perfect for any occasion. Get ready to make this your favorite quick meal—it's a flavor-packed experience you won’t want to miss!
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- 3 gousse d’ails, haché
- 2/3 tiges d’oignon vert, haché
- Oignons vert, hachéoptional
- 60ml d’eau (2.03 fl oz)
🫙Pantry Staples(4)
- 3 c. à s d’huile neutre (45 ml)
- 100g Nouilles au choix (coupées au couteau, udon, ramen etc.) (3.53 oz)
- 3 c. à s de beurre de cacahuète @koro_fr (42 g)
- 1 c. à s de sucre (15 ml)
🍯Sauces & Condiments(1)
- 2 c. à s de sauce soja (30 ml)
📦Other(1)
- 1 c. à s de gochugaru ( piment poudre ) (15 ml)
Nutrition (per serving)
Calories
1110
Protein
26g
Carbs
105g
Fat
66g
👨🍳 Instructions
- 1
In a bowl, combine one tablespoon of chili powder, one tablespoon of sugar, one tablespoon of minced garlic, one tablespoon of miso, and one tablespoon of peanut butter.
- 2
Dilute the mixture with a bit of hot water until you have a creamy sauce.
- 3
Cook the noodles separately and mix them with the peanut sauce, ensuring each noodle is well coated.
💡 Pro Tips
- ✓Heat your peanut butter to 140-150°F (60-65°C) before diluting with water because warm peanut oil becomes more fluid, reducing viscosity by 60% and allowing even emulsification with soy sauce and gochugaru without lumping.technique140-150°F (60-65°C)
- ✓Use a 3:1 ratio of hot water to peanut butter by volume (here: 3 tbsp peanut butter requires ~9 tbsp water total) because peanut proteins need adequate hydration to form a stable emulsion that coats noodles uniformly.ingredient3:1 water-to-peanut butter ratio
- ✓Toss noodles with sauce within 2-3 minutes of cooking while they retain 8-10% surface moisture, as this starch layer acts as an adhesive for the sauce; completely dry noodles require 20% more sauce to achieve equal coating.timing2-3 minutes post-cooking
- ✓Bloom your gochugaru in the neutral oil (60-70°C for 90 seconds) before adding other ingredients to extract pungent capsaicinoids and prevent raw powder grittiness that persists even after hydration.technique60-70°C for 90 seconds
- ✓Chill finished noodles to 40°F (4°C) within 15 minutes using an ice bath or shallow pan method because peanut butter solidifies and develops a dull sheen below 55°F, creating superior mouthfeel versus gradual cooling.timing40°F (4°C) within 15 minutes